Slow Cooker Thursday

CROCKPOT CHICKEN AND RICE CASSEROLE

4 chicken breasts

1 can cream of celery soup

1 can cream of chicken soup

1 can cream of mushroom soup

2 stalks celery, diced

1 bay leaf

1 large onion, chopped

1/2 teaspoon Poultry seasoning

3 cloves garlic, minced

1 cup Minute Rice

Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup).
Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup.
Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours.

Variation: leave out the rice and serve over cooked wide noodles.

Scrumptious Sunday / BBQ

Barbecued Chicken Sandwiches (Crock Pot)

1 1/2 cups cooked chicken -- cubed
2 cups barbecue sauce
1 large bell pepper -- diced
1 tablespoon brown sugar
dash red pepper
salt and ppper -- to taste
hamburger buns

Combine all ingredients and place in slow cooker. Cook on low for 8 hours or on high for three hours. Serve over rice, baked potatoes or in buns.

We eat this a lot at our house. So very yummy and easy!
SCRUMTIOUS SUNDAY

Crockpot Jambalaya

2 links hot sausage

2 lb. grouper or a white fish

3 onions

1 green pepper

Okra

16 oz. can whole tomatoes

16 oz. can tomato sauce

5 celery

1 tsp. thyme

1 tsp. basil

4 bay leaf

Salt and pepper

2 c. chicken stock

GarlicPaprika

Brown sausage. blacken fish with pepper and paprika. Brown in hot skillet. Saute onion, celery, green pepper, garlic until limp. Add stock and tomato sauce, spices, vegetable and meats to crock pot or large stock pot; boil for 1 hour on low or crock pot until done.